Howard Johnson Spicy Mustard

Serving Size : 1
Categories : Sauces, Meats, Cake Mix

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/4 cup French's prepared mustard
1/4 cup Honey

Heinz 57 Steak Sauce

In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish.

It wasn't until 1876 that ketchup was added to the growing company's product line. Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks, though, so I've left that ingredient out of this clone recipe.

Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal.

Raisin Puree Recipe

1/2 cup raisins

1/2 cup water
1 1/3 cup white vinegar

1 cup tomato paste

2/3 cup malt vinegar

2/3 cup sugar

1/2 cup water

1 tablespoon yellow prepared mustard

2 teaspoons apple juice concentrate

1 1/2 teaspoons salt

1 teaspoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.

2. Add the remaining ingredients and whisk until smooth.

3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

Makes 3 cups.

Harley Davidson Cafe Harley Hog Sandwich

In late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia.

I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you.

Recipe Ingredient
6 to 8 lb. boneless pork butt, tied

Rub

1 cup Kosher salt

1 cup course ground black pepper

1 cup paprika (sweet Hungarian is best)

2 cups hickory wood chips

1 cup apple wood chips

Hog Sauce

2 large onions, chopped

3 tablespoons vegetable oil

1 tablespoon paprika

1 tablespoons chili powder

1 tablespoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

5 1/4 cups (42 ounces) canned tomatoes, with juice

3 cups cider vinegar

1 3/4 cups ketchup

1/2 cup orange juice

1/4 cup dark brown sugar, packed

1/4 cup brown mustard

1 tablespoon salt

1 tablespoon coarse black pepper
12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Saute onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. Yields 12 servings.

Todd's Tidbits
You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150-165 degree

Hard Rock Cafe Tupelo Style Chicken

The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce

1/4 cup mayonnaise

1 1/2 teaspoons prepared mustard

2 teaspoons honey

pinch paprika

Apricot Dipping Sauce

2 tablespoons Grey Poupon Dijon mustard

1 tablespoon apricot preserves

2 tablespoons honey
1 cup corn flake crumbs

2 teaspoons crushed red pepper flakes

1 1/4 teaspoons cayenne pepper

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic

1 egg

1 cup milk1 cup flour

1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.

2. Make the honey mustard dipping sauce by combining the recipe ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.

3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.

4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.

5. Pour the flour into another medium bowl.

6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.

7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.

8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.

Serves 6 to 8 as an appetizer

Fatburger

Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned.

Recipe's Ingredients:
1/3 pound lean ground beef

seasoned salt

ground black pepper

1 plain hamburger bun

1/2 tablespoon mayonnaise

1/4 cup chopped iceberg lettuce

1 tomato slice

1/2 tablespoon mustard

1/2 tablespoon sweet pickle relish

1 tablespoon chopped onion

3 dill pickle slices (hamburger slices)

Optional

1 slice American cheese

Grill the unsuspecting beef patty in a hot frying pan.
Slap the hot side and the cold side together.
1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun.

2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper.

3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun.

4. Place the lettuce on the mayonnaise, followed by the tomato slice.

5. When the beef is done place the patty on the bottom bun.

6. Spread about 1/2 tablespoon of mustard over the top of the beef patty.

7. Spoon about 1/2 tablespoon of relish over the mustard.

8. Sprinkle the chopped onion onto the relish.

9. Arrange the pickles on the chopped onion.

10. Bring the two halves of the burger together and serve with gumption.

Makes 1 burger.

Tidbits

If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.

Bull's Eye BBQ Sauce

Recipe's Ingredients:
1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes. I cooked this for 45 minutes to an hour. The sauce reduced itself and tasted good. If you taste the sauce before simmering, it will not taste as good as when the flavors have melded, but after cooking it is great.
Just like the 'real' sauce on barbecued pork steaks. For the original, do not use beer.

Boston Chicken Spicy Rice

Categories: Rice
Yield: 6 servings

Recipe's ingredients:
1/4 c Raw Rice-shaped pasta
3/4 c Minute rice
1 tb Pimiento; chop fine
1/2 ts Dry minced celery leaf
1 ts Dry minced parsley
1/4 ts Dry mustard
14 oz Can chicken broth
1/4 c Olive oil
1/2 ts Salt

In a 2-qt saucepan combine all ingredients. Stir often and bring to a bol. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork occasionally. Salt and pepper to taste if desired. Keep warm in top of double boiler, over simmering water, to serve within an hour. Refrigerate leftovers covered. Rewarm Gently for 3 to 4 days. Do not freeze.

Boston Chicken Macaroni & Cheese

Boston Chicken Macaroni & Cheese


Categories: Pitzer, Pasta, Cheese
Yield: 6 Servings


Recipe's Ingredients
3 c Dry spiral shaped pasta Cook al dente, drain
2/3 c Milk (2% or regular)
1 lb Velveeta cheese, light or cubed small
1/4 ts Dry mustard powder
1/2 ts Ground turmeric
Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese, mustard powder turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Neverput into oven or over direct heat as it will scorch and change the texture to a sticky mess. 6-8 side servings or 4 main-dish servings.

BOB "OVEN'S " COLONIAL DRESSING

BOB "OVEN'S " COLONIAL DRESSING


Serving Size : 1

Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed

Put water and cornstarch into blender on High speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completel before pouring into a refrigerator container. Cap tightly. Kepps for about weeks. Do Not Freeze.

Makes 2 1/2 cups.

Variations:

Creamy Italian Colonial: to one recipe (above) add

1 Tbsp. prepared mustard,

1 Tbsp. light corn syrup,

1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and

1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated.

Makes about 3 cups.
Do Not Freeze.

Catalina Colonial: To one recipe (above) add:

1 cup catsup and

1/2 cup sweet pickle relish.

Makes 3 1/2 cups.

Creamy Onion Dressing: To one recipe (above) stir in:

8 ounce carton onion chip dip.

Makes 3 cups. Do Not Freeze.

Slaw Dressing: To one recipe (above) stir in:

1/2 cup sour cream,

1/2 cup mayonnaise.

Use within one week of preparing.
Makes 3 cups. Do Not Freeze.

Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce


1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard 2
tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped

Preheat oven to 350. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes) Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic.

Blend at high speed for about 1 minute. Remove and stir in whipped cream.
This recipe produce 1 bottle